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Apple Pie Cheesecake

Apple pie cheesecake with a cinnamon graham crust, creamy baked cheesecake, spiced apple layer, and a golden oat streusel. Finished with a caramel drizzle for layered flavor in every slice.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
chilling 6 hours
Total Time 7 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup cinnamon graham cracker crumbs
  • 0.25 cup sugar
  • 6 tbsp butter melted
For cheesecake
  • 24 oz cream cheese softened
  • 0.75 cup sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
For apple pie layer
  • 4 apples large, peeled and diced
  • 0.33 cup brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp butter
For streusel
  • 0.75 cup oats
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp butter cold
Caramel sauce for serving
  • 1 caramel sauce

Equipment

  • 1 springform pan
  • 1 roasting pan

Method
 

Bake and prep the crust
  1. Preheat oven to 325F. Press cinnamon graham crumb mixture into a 9-inch springform pan and bake for 10 minutes.
Cook the apple pie layer
  1. Cook the diced apples with brown sugar, cinnamon, nutmeg, cornstarch, and 1 tablespoon butter until thickened. Cool completely before assembling.
Make the cheesecake and assemble
  1. Beat cream cheese with sugar, eggs, sour cream, vanilla, and 1 teaspoon cinnamon until smooth. Pour the cheesecake batter over the baked crust.
  2. Spread the cooled apple pie layer over the cheesecake. Scatter the streusel evenly over the top.
Water-bath bake, chill, and serve
  1. Bake in a water bath at 325F for 65-70 minutes, until the cheesecake is just set. Cool to room temperature.
  2. Refrigerate for 6 hours to chill fully. Drizzle with caramel sauce before serving.

Notes

For the cleanest slices, chill the cheesecake fully and use a warm knife to cut; wipe the blade between cuts. Store covered in the refrigerator for up to 5 days, and freeze slices for up to 2 months (thaw overnight in the fridge). For a lighter option, you can swap low-fat cream cheese and low-fat sour cream.